Dessert

The chief fruits served are grapes, peaches, nectarines, plums, cherries, pineapple, apples, pears, oranges, dates and figs. The fruit looks most attractive served on a dish lined with green leaves (preferably vine leaves, if available), which can form part of the table décor. If to be handed round separately, the fruit is served after the table has been cleared and dessert plates, knives and forks have been placed before each person. The fruit should of course be first washed or wiped with a damp cloth, and afterwards polished with a soft, dry cloth.